2 Tbs. ground cumin
15 cloves garlic, sliced
2 tsp. ground black pepper
1 teaspoon salt
1 1/2 onions chopped
1 .5 Cup tightly packed coriander leaves, leaves intact or coarsley chopped (approx. 2 bunches)
3 Tbs. lemon juice
zest of 1 lemon
Reserve lemon from zesting for slicing and for final step
1/4 Cup sherry, Amontillado or Fino
1 Cup dry white wine
Chicken stock for braising
3 Lbs. pork shoulder, boneless, cut into large 1.5i-nch cubes
2 Tbs. Extra-virgin olive oil
In a small bowl, stir together the cumin, 1/2 the garlic, pepper, salt, 1/2 of the cilantro, lemon juice and zest, and the wine. Place the pork in a non-aluminum container, rub the cumin mixture into the meat and marinade overnight.
The next day, drain the pork, reserving the marinade. Pat the meat dry. Heat a heavy pan over high heat until quite hot. Add the olive oil and dried pork cubes and fry until golden brown, 8-10 minutes. Reduce heat if there is a danger of burning the oil. Remove the meat and fry onions and garlic until soft or, if you prefer, caramelized.
Return the meat to the pan in one layer and add the reserved marinade and enough chicken stock just to cover 1/2 to 2/3 of the meat.
Raise the heat to high and bring to a boil. Reduce heat to low, cover and simmer for 3-3.5 hrs. until the meat is so fork tender and you would not need a knife to eat it. If the gravy is not thick enough to your liking at this point, either take cover off for the last hour or take the pork out, if done, and boil it down.
When meat and sauce consistency is to your liking, add the remaining coriander reserving 2 tbs for garnish, toss completely. Arrange lemon slices, and cover for the final 10 minutes.
Season with salt and pepper and transfer to a warmed serving bowl. Sprinkle with the cilantro and serve immediately.
If you don't marinade or forgot to, simply brown and remove meat .Then when you have finished frying the onions and garlic in the pork fat add the wine ,sherry and lemon juice (the marinade)and reduce until almost evaporated, return the meat, mix in cumin and lemon zest and then add enough stock to cover 2/3 the depth of the meat arranged in a single layer.
Total calories 2050
